Irish Brown Bread

Irish Brown Bread
Irish Brown Bread

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups whole-wheat flour

  • 2

    cups all-purpose flour plus additional for kneading

  • 1/2

    cup toasted wheat germ

  • 2

    teaspoons salt

  • 2

    teaspoons sugar

  • 1

    teaspoon baking soda

  • 1/2

    teaspoon cream of tartar

  • 1

    stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes

  • 2

    cups well-shaken buttermilk

  • preparation

Directions

Put oven rack in middle position and preheat oven to 400°F. Butter a 9- by 2-inch round cake pan. Whisk together flours, wheat germ, salt, sugar, baking soda, and cream of tartar in a large bowl until combined well. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Make a well in center and add buttermilk, stirring until a dough forms. Gently knead on a floured surface, adding just enough more flour to keep dough from sticking, until smooth, about 3 minutes. Transfer dough to cake pan and flatten to fill pan. With a sharp knife, cut an X (1/2 inch deep) across top of dough (5 inches long). Bake until loaf is lightly browned and sounds hollow when bottom is tapped, 30 to 40 minutes. Cool in pan on a rack 10 minutes, then turn out onto rack and cool, right side up, about 1 hour. Cooks' notes: Bread can be served the day it is made, but it slices more easily if kept, wrapped in plastic wrap, at room temperature 1 day. Leftover bread keeps, wrapped in plastic wrap, at room temperature 4 days.

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